The last time you baked a batch of cookies or some Thanksgiving pies, you probably noticed that a lot of baked goods are cooked at 350º. This isn’t a coincidence, there is actually a lot of science behind baking, and specifically why so many things are cooked at that temperature. Specifically, you’ll learn about the Maillard Reaction, which is what makes your steaks nice and browned on the outside, but also what makes your cookies all golden brown.
Watch the video here:
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